We made it over the hurdle, and are leaping into Spring, as 1000’s of lovely fruit trees burst into pink, white, and peach blossoms! This weekend is the 58th Hood River Blossom Festival in our Gorge-ous valley, and we are opening our UPick lavender farm for the celebration!! We will be open on weekends in April, Saturday 10-5pm, and Sunday 11-5pm, then daily beginning in May.  Stop by our farm and pick up some rare Lavender plants to take home for your “herb garden”.


We will have samples of our lavender honey shortbread, and lavender scones, and some Lavender Mint Tea to sip on while you shop and enjoy our little piece of heaven! There will also be several containers of Bubbles scattered around the garden for your fun and enjoyment, as you Relax and De-stress! Happy Spring, and Blossom Festival in our beautiful Hood River Valley! We will look forward to seeing you as we Kick-Off our season with flowers!



Lavender Lemon Honey Shortbread

8 oz unsalted butter, softened
1/2 tsp fine salt
1/3 cup honey
1/3 organic sugar
2 1/2 cup all-purpose flour
2 Tablespoons culinary lavender (I used 4 tsp English lavender & 2 tsp Provence lavender)
2 tsp lemon zest
2 tsp lemon juice
1 tsp vanila extract

Preheat oven to 350’F, and line baking sheet with parchment paper. Set aside. In spice grinder, grind lavender & sugar together. Cream together the butter, lavender sugar, salt, and honey in a bowl until light & fluffy.
Add lemon zest, lemon juice, and vanilla extract.
Finally, add flour and blend until just combined. Do not over-mix. Roll out the dough between two pieces of waxed paper and refrigerate for about 1/2 hour, just so the dough can firm up. (I always store my dough in refrigerater 2-3 days, to enhance the flavors, allowing them to meld together)
Roll out the dough about 1/4′-1/2′ thick & cut out cookies. Bake at 350′, on parchment paper, for about 10-12 minutes or until the edges start to turn a golden brown.

Adapted from savorynotes.com